Comparing the histochemical characteristics and meat quality traits of different pig breeds

Y. C. Ryu, Y. M. Choi, S. H. Lee, H. G. Shin, J. H. Choe, J. M. Kim, Ki Chang Hong, Byoung-Chul Kim

Research output: Contribution to journalArticle

79 Citations (Scopus)

Abstract

The purpose of this study was to compare the muscle histochemical characteristics and meat quality traits between Berkshire, Landrace, Yorkshire, and crossbred pigs. A total of 594 pigs were evaluated. A clear difference between histochemical properties was observed from the results for fiber type composition. In Berkshire pigs, the area percentage of type I fibers was higher (P < 0.001) and that of type IIb fibers was lower (P < 0.05) than those of other breeds. The muscle pH 45min and pH 24h were significantly higher in Berkshire pigs. Drip loss and color parameters were significantly different between the breeds (P < 0.001). The Berkshire pigs, which showed the highest muscle pH and lowest drip loss and L * values, contained a significantly higher percentage of type I fibers than the other breeds. By comparing the fiber type compositions of the different breeds, the results imply that the longissimus dorsi muscle of Berkshire pigs is more oxidative than that of other breeds. A high pH value in Berkshire pigs is due to a high percentage of type I fibers and a low percentage of type IIb fibers. Based on these results, we conclude that muscle fiber composition can explain in parts the variation of meat quality across and within breeds.

Original languageEnglish
Pages (from-to)363-369
Number of pages7
JournalMeat Science
Volume80
Issue number2
DOIs
Publication statusPublished - 2008 Oct 1

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Keywords

  • Muscle fiber type
  • Pig breed
  • Pork quality

ASJC Scopus subject areas

  • Food Science

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